A great way to use your bounty of squash

RECIPE FINDER

Colorful relish good idea for summer hostess gift

May 21, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Mark Stevenson of Lakeport, Calif., requested a recipe that his friend and wife made out of zucchini and yellow crookneck squash. "It was wonderful on hamburgers and hot dogs. I've not had contact with these friends for four years and have searched for this recipe but can't find it. I'd appreciate your help."

Mrs. Wally A. Hoggatt of Rogers, Ark., responded with tester Laura Reiley's choice. She wrote, "I've used a hand grinder with a coarse blade for years, but with a food processor it will be quicker. I usually omit the cornstarch unless the relish looks as if it may be too syrupy."

Squash Relish

Makes 8 pints

10 cups chopped yellow and zucchini squash

4 cups chopped onions (4 large onions)

2 green peppers, chopped

1 small jar pimento peppers

2 tablespoons salt

2 1/4 cups cider vinegar

2 1/2 cups sugar

1 teaspoon turmeric

1 teaspoon nutmeg

1 teaspoon prepared mustard

1 tablespoon cornstarch, optional

Combine first 5 ingredients in a large bowl and pour ice water over them and let stand overnight. Drain, squeezing out moisture.

Combine vinegar, sugar, spices, mustard and cornstarch, if desired. Put drained vegetables in a large stockpot along with vinegar mixture. Stir and simmer over medium-low heat for 30 minutes.

Spoon mixture into hot sterilized canning jars and process according to manufacturers' instructions (or simmer jars in a water bath for 5 minutes). It can be eaten in 2 weeks.

Tester Reiley's comments: "The colors of this relish are extremely appealing, with variegated shades of yellow, green and red suspended in the pickling liquid.

"It would make a great summer hostess gift (and is super strategy for how to get rid of bumper crops of zucchini and yellow squash). The nutmeg and turmeric give this relish a slightly sweet, exotic flavor, which marries surprisingly well with burgers and grilled meats. I might add a teaspoon of mustard seed to the pickling mixture for a little bit of kick."

Recipe requests

Joy R. Dion of Northampton, Mass., is seeking a recipe that she says "my mother made called peach pizza. It had fresh peaches on dough sprinkled with sugar and put in the oven. I don't know what else it had or the amount of ingredients. It evokes fond memories and I would be so appreciative if you could find it."

Jane Spencer of Baltimore says she wants "the Tomato Marmalade, a specialty of a gourmet friend. The recipe has been lost to us now for 10 years. It is a fantastically delicious blend of tomatoes, cloves, saffron and other unknown things. I have found nothing that even approximates it, but it must be around somewhere."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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